Dark Chocolate Chocolate Chip Cookies
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These dark chocolate chocolate chip cookies are made in just one bowl and need zero dough chilling time! These super gooey and big double chocolate chip cookies are a chocolate lover’s dream. Plus, you only need 10 simple ingredients!
With a name like cookie dough diaries, you know that cookies are my favorite! I wanted to make an extra chocolatey cookie, something with even more chocolate than my double chocolate oreo cookies and chocolate cheesecake cookies!
These double dark chocolate cookies are made with Dutch-processed cocoa powder, making them extra rich and chocolatey. They’re then loaded up with chocolate chips!
Why You’ll Love My Dark Chocolate Chocolate Chip Cookies
- These dark chocolate chocolate chip cookies pack a serious punch thanks to a combo of cocoa powder and chocolate chips.
- They’re made in one bowl and you don’t need to chill the cookie dough.
- You only need 10 simple ingredients that I bet you already have in your pantry.
- You can easily make these double dark chocolate cookies dairy-free!
Ingredients Needed
- Cocoa Powder: I recommend using Dutch-processed cocoa powder and not natural cocoa powder. Dutch-processed cocoa powder is much richer and darker in color.
- Butter: you can use regular butter or dairy-free butter.
- Chocolate Chips: I like using semisweet chocolate chips, but you can also use a chopped up chocolate bar.
- Sugar: using a combination of light brown sugar and granulated sugar is going to give you those perfectly chewy chocolate cookies.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer or in a large bowl with a handheld electric mixer, beat the butter, granulated sugar, and light brown sugar together until light and fluffy. Add the egg and vanilla extract.
Step 3: Mix in the flour, salt, baking soda and cocoa powder. Mix until just combined. Stir in the chocolate chips.
Step 4: Roll the cookie dough into 3 tablespoon sized balls and place them on the prepared baking sheet, keeping them 3 inches apart.
Step 5: Bake in the preheated oven for 9-13 minutes, or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet before removing to a wire rack to cool completely.
Expert Tips
- I really recommend using a kitchen scale to weigh out your ingredients, especially your cocoa powder and flour! It’s so easy to add too much of either of those ingredients when you use a measuring cup, which will make your cookies dry and dense.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Get that bakery style look by adding extra chocolate chips on top of the cookie dough balls just before baking!
- When mixing the cookie dough, try not to over-mix it. As soon as the dry ingredients are combined and there are no more streaks of flour, stop mixing!
Storage Instructions
Store in an airtight container for up to 4-5 days at room temperature.
To freeze the cookie dough, scoop out the cookie dough balls, place them on a baking sheet, and freeze. Once frozen, place the frozen cookie dough balls in an airtight container or freezer bag. Bake as instructed.
To freeze the baked cookies, place in a freezer bag in the freezer. Let thaw at room temperature before enjoying.
More Chocolate Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dark Chocolate Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ¾ cup (150 g) light brown sugar
- 6 Tablespoons (75 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¾ cup (218 g) all-purpose flour
- ½ cup (42 g) dutch processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips or chopped chocolate, (regular or vegan)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
- Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips.
- Roll the dough into 3 tablespoon sized balls and place on the baking sheet around 3 inches apart.
- Bake one tray at a time for 9-13 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Made these this weekend for a cookie exchange. I added Holiday M&M’s to be more festive, soooo good I don’t even want to exchange my cookies 🙂
Hi Morgan! Love the idea to add holiday M&M’s! Thank you for taking the time to write a review 🩵